Go Back
Spinach Ravioli with Creamy mushroom

Spinach Ravioli with Creamy Mushroom Ragù Delight

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4 generous servings

Equipment

  • Heavy mixing bowl (for pasta dough)
  • Pasta roller or rolling pin
  • Clean kitchen counter or pastry board
  • Fork or ravioli stamp
  • Large skillet (non-stick or stainless steel)
  • Pot for boiling water
  • Slotted spoon or nylon sieve

Ingredients
  

For the Spinach and Ricotta Ravioli (makes about 24 ravioli)

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • Pinch of salt

For the Filling

  • 1 cup whole-milk ricotta cheese
  • 1 packed cup fresh spinach finely chopped (about 2 oz)
  • ¼ cup grated Parmesan cheese
  • ½ tsp grated lemon zest
  • Salt and pepper to taste

For the Mushroom Ragù

  • 2 tbsp olive oil
  • 4 oz cremini mushrooms sliced
  • 4 oz shiitake mushrooms stemmed and sliced
  • 1 small shallot finely diced
  • 2 cloves garlic minced
  • ½ cup dry white wine or vegetable broth
  • 1 tsp fresh thyme leaves or ½ tsp dried
  • ¾ cup heavy cream or vegan alternative
  • ⅓ cup grated Parmesan or vegan cheese substitute
  • Salt and ground black pepper to taste

Optional: a splash of lemon juice

To Finish and Garnish

  • Fresh parsley or basil chopped
  • Extra Parmesan or vegan cheese for serving

Instructions
 

Make the Pasta Dough

  1. On clean counter, mound flour and make a well.
  2. Crack eggs into the well, add olive oil and pinch of salt.
  3. With a fork, gradually whisk eggs incorporating flour lightly.
  4. Once shaggy, knead until smooth and elastic (8–10 min).
  5. Cover with plastic wrap and let rest 30 minutes.

Prepare the Filling

  1. While dough rests, whisk ricotta, spinach, Parmesan, lemon zest, salt, and pepper in a bowl.
  2. Taste; adjust seasoning. Keep chilled until ready.

Roll and Fill Ravioli

  1. Divide dough into 2–3 pieces.
  2. Roll out each piece to ~1/16-inch thickness on floured surface or pasta machine, creating two long sheets.
  3. Place small mounds (~1 tsp) of filling in even rows on one sheet, leaving enough gap to cut and seal.
  4. Lightly brush water or egg wash around mounds.
  5. Set second sheet over top; press around each filling mound to remove air and seal.
  6. Cut using cutter or knife into individual ravioli. Press edges firmly with a fork.
  7. Place uncooked ravioli on a floured tray, dust lightly to prevent sticking.

Cook the Ravioli

  1. Bring large pot of salted water to boil.
  2. Add ravioli in batches (do not overcrowd); cook 3–4 min or until floating and tender.
  3. Use slotted spoon or sieve to remove and drain.

Make Mushroom Ragù

  1. Heat olive oil in skillet over medium-high heat.
  2. Add shallot and garlic; sauté 1–2 minutes until fragrant.
  3. Add mushrooms, season with salt and pepper, cook undisturbed ~4 min until browned.
  4. Deglaze with white wine or broth; scrape up bits from bottom.
  5. Stir in thyme, simmer 1–2 minutes.
  6. Lower heat; pour in cream. Stir and simmer until sauce thickens, about 4–5 min.
  7. Stir in Parmesan, adjust seasoning; add lemon juice if using.

Combine and Plate

  1. Add drained ravioli to skillet; gently toss to coat in ragù.
  2. If sauce is thick, splash with pasta water to loosen.
  3. Divide among warmed plates; garnish with parsley/basil and extra cheese.